![]() ![]() ![]() It was kind of a crap shoot, but I figured with what I was working with, it was worth a shot. I didn’t have that kind of time though, so I figured I would improvise and throw similar ingredients in the blender and serve the dip cold. I remembered a black bean recipe I made a few years ago that involved sautéing garlic, onions, jalapeño and heating in the oven for 20 minutes. Where the garbanzo beans should have been I had an obsessive amount of black beans. I figured I would whip up some hummus really quick knowing that I had some carrots and whatnot for dipping. I frantically ran to the kitchen and started digging through my fridge and cupboards to assess the goods. I was supposed to bring some kind of snack food to this shindig and had totally spaced it. All was going well, I got ready in a hurry, walked the dog, and then as I was almost out the door I realized I was forgetting something. This morning though, I figured I would grab my laptop, a cup of coffee, and share this quick and easy black bean dip recipe with you.Ībout a week ago I stopped by the house after work to change on my way to a get together. ![]() ![]() Unfortunately, most mornings I find it nearly impossible to sleep in more than half an hour past my normal wake-up time so its more of just laying in bed knowing that I don’t actually have to get up, than actually ‘sleeping.’ I seriously treasure those moments of laziness. Let it thaw in the fridge overnight and rewarm it, covered, in the oven.There’s nothing like getting to sleep in on Saturday mornings. It should last for about 2 months in the freezer. Let the Black Bean Dip cool completely before placing it in a freezer-safe container and tightly covering it. Since this dip lasts a while, make it ahead of time and store it covered in the fridge until ready to heat and serve. STORE leftover dip covered in an airtight container in the fridge for 3-4 days. season to taste with garlic salt, sea salt, or black pepper.If the blender is not very powerful, work in small batches to get everything to break up before combining it all together again. A blender can be used in place of a food processor. Or use a spicier salsa to up both the spice level and flavor. For more spice, add in seeded and chopped jalapeño peppers, chili powder, red chili flakes, or hot sauce. raw veggies – carrots, celery sticks, or cucumber roundsĪdd some heat.Tortilla Chips – white corn, blue corn, Tostitos scoops, or Frito chips.Once done, add the optional toppings and serve. Top with cheese during the last half hour.Add it to the slow cooker and cook on LOW for 2 hours.Blend together the black beans, sour cream, cream cheese, green chilies, and salsa in a food processor until smooth.Top with chopped tomatoes, cilantro, and olives. Serve warm and ENJOY! Make in the Crock Pot Take off the foil and bake for an additional 15 minutes. Fold in 1 cup of cheese and pour into a baking dish.īAKE. Blend together black beans, sour cream, cream cheese, green chilies, and salsa in a food processor until smooth. Serve it up with some Tortilla Chips and you’re good to go! It’s easy to make, and crazy good. It would also be great for any get-together or celebration. It’s perfect to take on adventures to the park, or as an afternoon snack. We’re huge dippers in our family so the kids were excited to have a yummy snack that is nice and portable – cheesy Black Bean Dip for the win! And when it comes to snack time, we often lean towards that cuisine because it’s quick, easy, and SO good! A favorite snack is all things dippable. They are perfect for any party, or just because!! Portable and delicious!! The best part is it only takes 5 minutes of prep!!ĭips like BLT Dip and this tasty Black Bean Dip are some of our favorite appetizers and snacks. Delicious Black Bean Dip is so cheesy and perfectly shareable. ![]()
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